Ingredients

Preparation

Preheat the oven to 210 F (100 C).
Prepare 6 small ramekins or other containers with a capacity of 60 ml on a baking sheet.

Whisk the egg yolks with the parmesan, chopped dried tomatoes, and basil pesto.
Heat the cream until it boils, then pour it over the egg mixture and mix well.
Season with salt and pepper to taste.

Divide the preparation into the small ramekins and bake for 45 to 50 minutes

When removing from the oven, sprinkle each cream brulee with grated parmesan, then brown with a torch to give the “creme brulee” aspect.
Enjoy immediately.

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Creams brulees with parmesan, dried tomatoes and basil pesto

Name: Creams brulees with parmesan, dried tomatoes and basil pesto
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings

Preparation: 20 min

Cooking: 50 min

Servings: 6

The creams brulees with parmesan, dried tomatoes, and basil pesto are an elegant starter that combines savory and comforting flavors. Creamy and delicate, they combine the savory taste of parmesan with the fragrance of basil, and the addition of dried tomatoes offers a nice balance. Ideal for a chic meal, they can be served as a starter or accompanied by a delicate salad.